Elk Hind Quarter Masterclass: From Butchering to Delicious Meals

Marcus, Kara, and Jamie discuss butchering an elk hind quarter and cooking every delicious cut! In this video, we’ll take you step-by-step through the process of breaking down an elk hind quarter, ensuring you make the most of your game meat.
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[@justinhayes612]

Wow! I really enjoyed this vid-educational and entertaining ! And Markus-you’re getting better. Only one awkward giggle laugh. Randy is proud

[@hondaguy4237]

Good video, but when I heard Marcus say cut the tritip into jerky, I wanted to jump through the screen!! You gotta reverse sear that thing!!

[@dempserg]

Good video. I call the top and bottom round opposite of what you do but we talk funny in the Great Lakes region.

[@Huntbig]

Are you going to post your big horn sheep hunt soon? Been looking forward to seeing that!

[@ericm425]

They didn't film it. I don't remember if the unit he drew is didn't allow a video permit or Marcus didn't want his once in a lifetime hunt filmed but it wasn't filmed. Can't say I don't blame him

[@trevorcook3143]

Do you guys ever pump and corn any of your meat. Great for cold meat or a roast.

[@MrSubstah]

I appreciate what you're trying to do here, but there are some things factually wrong here. You're confusing the top and bottom rounds. The top round, which you have heavily trimmed here but when intact is much rounder and prettier looking, is the significantly more tender of the two. Great to use for roasting or cutting into steaks. The bottom round, somewhat S-shaped with both tips being thinner than the center, is tougher with much more connective tissue, larger fibers and silver skin almost completely covering it. Smaller deer species up to the sizes of whitetail and fallow I would say make good steaks even from the bottom round, but for bigger deer species with larger fibers like elk, red deer or moose, I think the best use is either very thinly slices for stir frying, or to use as stew meat. The top round is great for steaks on all sizes of deer. When producing this type of video, especially when including an actual chef, I would have expected more correct information when not presented as opinions.